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He was Hiroshi Kato's trainee and is now employed at Takefu Knife Village
on which renowned chefs have come to rely
Yu Kurosaki ZSE-165NA Senko Nakiri knife
Daisuke Nishida creates handmade gyuto DN-11213
Sujihiki Japanese kitchen knife Ittetsu Aogami Super IWK-209 27cm He was Hiroshi Kato's traineeThe blade of the Ittetsu Sujihiki knife is 27 cm long. The Sujihiki is a long, narrow bladed Japanese kitchen knife that is mostly used to precisely cut meat, fish, and prepared foods into thin, uniform slices. The knife minimises textural damage by gliding through food with a long, gliding action because of its thin blade and comparatively low height. The blade is composed of three layers of steel with stainless steel facings and an Aogami Super
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